Bacon Corn Chowder recipe
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The Best Corn Chowder Recipe

Author: Marlynn Schotland, Urban Bliss Life


  • 8 strips of bacon chopped
  • 4 Tablespoons unsalted butter
  • 4 cloves minced garlic
  • 1 medium onion finely chopped
  • 1 cup finely chopped carrots
  • 3/4 cup finely chopped celery
  • 1 Tablespoon chopped fresh thyme OR 1/2 Tablespoon dried thyme
  • 1 bay leaf
  • 8 cups yellow corn
  • 5 cups milk
  • 1 cup heavy cream
  • 3 medium baking potatoes peeled and cubed (small cubes)
  • Optional: 3 Tablespoons thinly sliced basil


  • Cook the bacon in a large (6 or 8 quart) pot over medium heat. Stir bacon occasionally and cook until crisp. Transfer to paper towels. Reserve about 3 heaping Tablespoons of the bacon for garnish, returning the remainder back to the pot.
  • Add butter, garlic, onions, carrots, celery, thyme, and bay leaf, to the pot. Cover and cook for about 5-7 minutes, until the onions are soft and lightly golden. Be sure to stir occasionally.
  • Add the corn, milk, heavy cream, and potatoes to the pot. Cover, bring to a boil, and then reduce the heat to low. Simmer for about 20-25 minutes, until the potatoes are tender, stirring occasionally.
  • When potatoes are tender, discard the bay leaf.
  • Transfer about 4-5 cups of the soup to a blender and puree. The amount you puree depends on how you prefer your chowder: puree more of the soup if you prefer a thicker, creamier chowder; puree 3-4 cups if you prefer a thin "soupier" (that's totally a word) chowder.
  • Pour the puree back into the chowder and stir to blend and thicken.
  • Garnish with bacon and, if you desire, the fresh chopped basil.


If using frozen corn kernels, thaw to room temperature before using.